How to Make “Emoji Pancakes”

The Yom Tov Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, a home essentials store in Crown Heights.

The presenter is Brooklyn-born Mrs. Gitty Rappoport who resides in Crown Heights with her husband and children and is an inspiring speaker to women and girls.

In this online series, Rappoport presents 10 recipes to make your Yom Tov more delicious and festive for the exciting month of Tishrei 5778.

For this week’s recipe, Rappoport is joined by her daughter Tzivi to present a family favorite for many years, delicious “emoji” pancakes.

The acid in the buttermilk mixes with the baking soda to create an extra fluffy pancake. If you don’t usually stock buttermilk in your fridge don’t worry, just add some lemon juice to your milk and let it curdle a bit. We love chocolate chips pancakes but this batter works with just as well with any type of berries.

Fluffy pancakes

You will need:
2 cups milk
2 tbsp lemon juice
2 cups white whole wheat flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
2 eggs

Optional:
1/2 cup chocolate chips
1/2 cup blueberries or other berries

Directions:
Pour the milk into a small bowl and add the lemon juice. Let sit for 5-10 minutes until the milk curdles. In
another bowl mix all the dry ingredients. Once the milk curdles add the eggs to the milk mixture and whisk together.
Add the wet ingredients to the dry ingredients and mix together gently. Don’t mix until the batter is smooth; there should still be a few lumps in the batter.
Grease a skillet or frying pan, place on a high flame and let the pan get very hot. Add some batter to the pan and lower the flame. When the top of the pancakes looks set after about 4-5 minutes flip the pancake with a spatula. Let the pancake cook for another 4-5 minutes on the other side. The pancakes should be golden brown.
Serve with maple syrup